How to properly sterilize lids and jam jars for the winter in the microwave

Summer is a time not only for relaxation, but also for canning. Since nutrition during the cold seasons depends on this process, every housewife tries to prepare as many goodies as possible: jams, compotes, vegetable preparations. To preserve them, you need to properly prepare the container. Today you will learn how to sterilize jam jars in the microwave, as well as many other interesting ways to process dishes.

Do I need to sterilize jars for canning and jam?

Sterilization helps remove all kinds of germs and bacteria. If the procedure is ignored or carried out incorrectly, the preservation may deteriorate. Does this apply to jam? If the preparation is made according to a classic recipe, which involves using sugar and berries in equal quantities and boiling them for 15-30 minutes, then it is not necessary to sterilize the jars. The only condition is that you need to use clean and dried containers. It is better to wash them with soap or soda solution, then rinse with clean water and dry well in the sun.

This preparation is not suitable for jars in which five-minute jam will be stored. This is due to the fact that very little sugar is added to such a preparation, and it turns out to be quite liquid. Therefore, if there are bacteria in the container, they will multiply very quickly and ruin the product. To avoid this, you must sterilize the jars. The only exception is jam, which is poured into the container hot.

Preparing jars and lids

The container for storing workpieces should not have any defects. Having selected suitable jars, they must be washed.

There are also certain requirements for lids. They should have good rubber gaskets. It is important to check the integrity of the covers and the absence of any defects.

For rolling, it is better to take tin lids with a varnished surface (it prevents the pickles and metal from coming into contact, and protects the products from oxidation and damage).

When using screw caps, it is important to evaluate the integrity of the paint on them. Otherwise, they will succumb to corrosion, and all conservation will be lost.

Sterilization methods

Many different methods have been invented to sterilize jars. For your convenience, we decided to briefly describe each.

Steam over a pot of water

A convenient, simple and effective way to sterilize containers for workpieces. The only condition is to use a lid with holes, but if necessary, it can be replaced with a sieve or colander.

Pour 2/3 water into the saucepan, close the lid or install a sieve. Place the containers upside down. Keep jars up to 2 liters over boiling water for 10 minutes, for 2-3 liters – 15 minutes. At the end of sterilization, water will begin to drain from the walls of the jars. Carefully remove them and place them bottom up on a towel.

In the oven

There are several options here too.

In electrical

Place the containers and lids in a cold oven, base up. It is better to choose this position, otherwise a white coating may remain on the bottom of the container, especially if it has just been washed. Place the metal lids side by side, not very close to each other. Then activate “convection” with airflow from below and above. Adjust the temperature to 150 degrees, close the oven. The duration of the procedure is determined by the volume of the container to be sterilized: for 2 and 3 liter jars, 20 minutes is enough, for 1 liter jars - 15 minutes, for 0.5 liter jars and less - 10 minutes.

When the procedure is completed, pull out the jars and place them on a clean, dry surface. Hot canned food can be added immediately, cold canned food can be added when the container has cooled to room temperature.

In the oven of a gas stove

This procedure is slightly different from the previous one.

The position of the jars is the same. The oven needs to be warmed up: it should work for 5 minutes at 50 degrees, then you need to increase the temperature to 180. The duration of sterilization is the same as in an electric oven. When finished, open the door to let the jars cool slightly. You need to pull them out using mittens.

In the microwave

If you need to quickly disinfect jars, then the microwave will become an indispensable assistant in this regard. The only negative: it can fit several small jars or one three-liter jar.

Before sterilizing the jars, you need to rinse them thoroughly with soda and pour a few centimeters of water into each jar. If you are using a three-liter jar, pour 200 ml of water into it. Place the jars in the microwave at a short distance from each other. Place 2 and 3 liter containers on their side.

Setting the power to 700-800 W, sterilize the jars:

• up to 2 l – 3 minutes;
• for 2-3 liters – 6 minutes.

When the water in the jars boils, wait 3 minutes and only then pull them out using oven mitts. Try to immediately fill the container with hot workpiece.

In boiling water

The method has already become a classic, so there is no doubt about its reliability.

Prepare a large bowl to process as many jars as possible at once. Place a towel on its bottom. Calculate the required volume of water yourself, the main thing is that it completely covers the jars. Place clean containers with their necks up, at a short distance from each other. When the water boils a little, wait 15 minutes and remove the jars. To do this, you can use a special tool or gloves.

Along with glass containers, you can also boil lids.

After the procedure, it is better to place jars sterilized by any method on a clean towel, previously ironed on both sides with a well-heated iron.

Above the teapot

If you have enough time, you can prepare jars for preservation using a kettle. It is rational to use it if you have a small amount of preservation. The kettle is suitable for processing containers of various sizes. You can process it using a spout or place the jar on the neck of the teapot.

In a steamer

With this device you can not only prepare healthy food, but also sterilize jars. The instructions are very simple:

1. Fill the reservoir with water.
2. Place the jars upside down on a wire rack and cover with a lid.
3. Turn on the device for 15 minutes.

Many housewives note that this method of processing is one of the safest and most convenient.

In a slow cooker

It is difficult to overestimate the usefulness of a multicooker. But few people realized that she could also sterilize containers. To prepare containers for workpieces, it can be used in the same way as a double boiler.

In the dishwasher

This method is recommended to be used only as a last resort, since most appliances heat the water to a maximum of 70 degrees.

It is best to disinfect in the dishwasher those containers in which you will roll the jam.

In a convection oven

In this modern device you can not only cook delicious food, but also sterilize dishes. To do this you need:

1. Fill the air fryer bowl with jars, but leave a little space between them.
2. Set the temperature within +120-180 degrees.
3. It is enough to sterilize jars up to 0.75 l for 10 minutes. Larger containers need to be kept for 15 minutes.

If you are in a hurry, you can process the container in an air fryer for 10 minutes at +200 degrees. In this case, you need to pour a little water into each container.

The sterilization effect lasts for 48 hours. The main thing is not to touch the container with dirty hands, especially the neck.

How to sterilize jars with blanks

According to some recipes, container processing must be carried out after it has been filled with preparations. There are two ways to do this.

In a saucepan

Cover the bottom of the container with a towel, place the jars on it and pour water so that it does not reach a few centimeters to the necks of the containers. Cover the top of each jar with a lid and turn on the heat.

Keep containers in boiling water:

• three-liter - half an hour;
• two-liter - 20 minutes;
• any up to two liters – 10 minutes.

During the procedure, the temperature of the workpieces should vary between +80-90 degrees.

In the oven

Suitable for cases when you don't have a large saucepan. Sterilization is very simple:

1. Fill the containers with the preparations and cover with lids.
2. Preheat the oven to +50 degrees for five minutes, then place the pieces there, close the door and increase the temperature to +150 degrees.
3. The duration of the procedure is the same as in the method described above.
4. After the required time has passed, close the containers tightly with the lids.

Types of caps used

Today, there are several types of lids that can be used in the conservation process. Let's briefly look at the features of each of them.

Tin

Standard lids with rubber inside, which is used to improve sealing during the canning process. They come in yellow and gray.If you screw a jar with sulfur, rust often appears on its neck. This is due to the fact that such covers are not coated with a protective layer of varnish. Therefore, we recommend choosing yellow lids.

Twist-off

The lids are reusable and can only be used on jars with suitable threads. Twist by hand.

Vacuum

Manufacturers claim that such lids can withstand 200 seams. They come with a special valve and pump. Very convenient to use, but expensive and not sold everywhere.

Thermal covers

Very comfortable. To close the jar, just hold the lid in boiling water for 10-15 seconds and simply put it on the neck. Designed for single use.

Nylon

They are practically not made, but some housewives consider them the most reliable. They are easy to put on the jar and do not let air into the workpiece. Suitable for reusable use.

Glass

Good lids, time-tested. Suitable for reusable use. When closing cans, you need to use a special clamp.

How to sterilize

There is a universal sterilization method that is suitable for all types of lids. For this:

1. Fill a deep bowl halfway with water.
2. Place all the lids in it.
3. Place in the microwave, double boiler, multicooker and boil.

The same can be done on a gas stove.

How to pour jam into sterilized jars?

On this issue, housewives are divided on two fronts: some are convinced that jam should be poured only hot, others - that it should be poured exclusively cold.

In fact, both of these methods are correct, but only on condition that the workpiece is prepared according to the classic recipe.

If you decide to prepare jam according to the “5 minutes” scheme, then you only need to pour it into containers while it’s hot. This is due to a small amount of sugar and short cooking over a fire. By pouring hot jam for five minutes, you additionally sterilize the jars.

How to properly seal jars with iron lids for the winter?

For this you will need a seaming machine. The procedure itself is very simple:

1. Place the lid on the neck of the jar.
2. Place the machine on top and press it down lightly.
3. Turn the handle clockwise, gradually turning it a little further so that the lid fits more tightly to the neck.
4. When you realize that there is nowhere else to move the handle, unscrew it in the opposite direction and remove it.

You need to close it slowly and gently; you cannot press too hard on the lid with the machine, otherwise the jar may burst.

To check the tightness of the seaming, place the containers with the workpieces on their sides or place them upside down on a blanket. Cover with a blanket and leave for 10-12 hours to gradually cool. If after this time no traces remain on the bedspread, you can hide the blanks in the pantry or cellar.

Features of rolling cans under screw caps

Before you roll up jars with blanks with screw caps, you need to do the following:

1. Sterilize them together with containers at a temperature of no more than 60 degrees or put them in boiling water for a couple of minutes.
2. Fill the finished container with the contents and cover with a lid. Check that the grooves of the rim match the twist lines on the neck of the jar. Gently screw the jar on with a sterilized lid.

During operation, you do not need to press hard on the lid, otherwise this may cause overtightening of the threads and break the seal of the seal.Also check that the cover is free of various defects such as corrosion, damage to integrity and chips.

How to store jam without sealing the jars?

Since there were not always lids for preservation, our grandmothers covered jars of jam with plain paper, and it could stand like that for a very long time. What's the secret? It turns out that for this you need:

1. When making jam, add a lot of sugar.
2. Boil it well.
3. Then pour into clean, sterilized, completely dry jars.
4. Sprinkle sugar tightly on top, do not mix.
5. Cover with a clean plastic lid.

If you follow this simple technology, the jam can be stored for at least a year.